Blythe Metz’s “GreenTini”

It is DAY 9 of "Green Juicing With Omega" to celebrate our AMAZING Omega Juicer Giveaway. We have announced our first winner, and will pick another lucky recipient at the end of the week. Don't miss out on you chance to win one of FIVE Omega Vert VRT350 Masticating Juicers.

If you are looking for juice recipes with a difference, this DELICIOUS collard green and kiwi juice known as the "GreenTini" will delight you! I got this recipe from fellow green juice devotee and ultimate eco maven, Blythe Metz, host of the incredible web series, Blythe Raw Live. This weekly live show with WyTV, airs every Friday at 12PM PT on Ustream or BlyththeRaw.com. If you are interested in raw foods, healthy living, and sustainability issues check it out.

Many of you may remember Blythe sharing her Raw Spicy Kale Chips as part of "Raw Food Recipes With Excalibur." Blythe is a glowing example of the power of live green juices and smoothies. She is stunningly beautiful and has "GOT THE GLOW!" I joined Blythe for a Google + HOA (Hangouts on Air) to discuss "Green Juices to Revitalize You" last year. Check out this 30 minute video where we discuss the health benefits of green juicing.

As an accomplished writer, actress, lifestyle personality, eco entrepreneur, and social activist, Blythe uses her platform to affect social change. Blythe is incredibly passionate about spreading the NON GMO message, and is currently producing a feature film called StopMonsanto with partners Brad Wyman,Mariel Hemingway and Priscilla Woolworth. I can't wait for that to come out.

Blythe's recipes are amazing. Check out her natural skincare recipes. LOVE them! All of her recipes are luxurious, fun, and healthy. You feel like you're indulging as you feed your body the goodness it deserves. She says of this "GreenTini", "This green treat is a great replacement for that glass of wine or cocktail you got accustomed to having in your hand over the holidays. Except with the GreenTini, the buzz you get is glowing health. Enjoy!"

I have only one thing to add. This juice is DEEEEELICIOUS!
Blythe, thanks for sharing your fabulous green juice recipe with us. You are one Lean, Green Sexy Machine!

Now, on another note, I am getting a lot of emails requesting information about "going vegan" and eating a more healthy plant based diet. Whilst vegetarianism and veganism can lower your risk for high blood pressure, cholesterol, heart disease, and type 2 diabetes, there can be health risks if you don't eat a balanced diet. Many people switching to plant based living without proper guidance often have vitamin or mineral deficiencies that can lead to anemia, hypoglycemia, diabetes, dental problems, osteoporosis, and other health issues.

One of the resources I highly recommend is The Vegetarian Health Institute. This is a fantastic website with TONS of information. When you sign up for their newsletter you can get their wonderful Vegetarian Nutrition Guide or Vegan Nutrition Guide for free. All kinds of issues are covered like, "How Vegetarians Get Calcium, Iron, Protein, A, B12 & D?" These are great introductory resources.

If you would like gain more knowledge, and really immerse yourself, enrollment just opened for The Vegetarian Mastery Program and The Vegan Mastery Program. This is a series of 50 lessons that will show you how to thrive on a vegan or vegetarian diet. Enrollment only opens three times a year and it just opened for the first quarter. Registration closes on Jan 23rd and space is limited. So, if you interested, register early.

I will talk more about these programs next week to remind those who are interested.
For right now, I toast to your vibrant good health with my "GreenTini".

Tip: Releasing the flavour and oils in fresh herbs

Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.